Garlic Bread
Crusty and special bread application using Instaferm® Instant Dry Yeast and EuroPremix® dry flavor bases.
Ingredients
| Name | lbs. | oz | % (bakers percent) | kg |
|---|---|---|---|---|
| Flour | 100 | 1.8 | ||
| Water | 75 | 1.35 | ||
| Instaferm® 01 | 20 | 0.001 | ||
| EuroPremix® Garlic | 15 | 0.270 | ||
| Salt | 2 | 0.04 | ||
| Oil | 4 | 0.08 | ||
| Gluten | 4 | 0.08 |
Instructions
Total dough: 3640g
Scaling Weight: 400g (9 loaves)
- Add wheat flour, yeast, salt and half of water
- Knead until a uniform dough is achieved
- Add EuroPremix blend and the remaining water
- Knead until it has a uniform and elastic dough
- Rest for 15-20 minutes, forge to taste
- Ferment 40 minutes in fermentation chamber at 35°C and 70% humidity, taking care to avoid over fermentation
- Score
- Bake at 200-210°C for 40min with 10 seconds of steam